Maker · Potato
Opperdoezer Ronde from Cees
A potato with its own postal code. The Opperdoezer Ronde can only be called that if it comes from the defined area around Opperdoes. Cees harvests it young, by hand, and supplies as long as the season runs.
The story
Who's behind it
Cees grows the Opperdoezer Ronde around Opperdoes, in the far north of North Holland. The soil is light loam, a sandy clay constantly exposed to sea and wind. That soil and microclimate are the basis of the flavor, and the reason the name is protected. Only potatoes from this defined area may be called Opperdoezer Ronde.
Cees harvests young, while the skin is still thin and soft. He selects on size, firmness and flavor, and supplies small quantities for as long as the season runs.
Variety and season
The Opperdoezer Ronde is a waxy variety with yellow to white flesh and relatively little starch. Freshly harvested it's creamy inside and slightly floury. Stored longer, it turns more floury. The variety goes back to around 1865 and has been grown commercially since 1867. Its protection has been set in European law since 1996. Apart from the Dutch cheeses, it's the only Dutch agricultural product with a Protected Designation of Origin.
About 35 growers produce roughly 4,000 tons a year between them, over a season that runs from late May to late October. The early harvest in early summer is considered the best. Those potatoes are lifted by hand to keep the thin skin intact.
In your kitchen
The skin is so thin that you leave it on. Scrub them, boil or steam them briefly and keep the rest of the plate calm. Put Opperdoes on the menu and mention that it's available from late May to late October.
Chef’s tip
Leave the thin skin on. Scrub them, boil or steam them briefly and keep the plate simple: butter, coarse salt, a little parsley at most.
How to use it
Ideas for your menu
In the skin
Briefly boiled in the skin, with butter and coarse sea salt.
Under the fish
As a warm base under pan-fried sole or cod. The creamy flesh soaks up the jus.
Warm salad
Halved, briefly sautéed, dressed warm with mustard, shallot and herbs. The firm texture holds together.
In the oven with kriel
Small knobbles left whole, roasted in the skin with thyme. Outside crispy, inside soft.
For your menu
“Opperdoezer Ronde from Opperdoes, hand harvested by Cees. Briefly boiled in the skin with butter and coarse salt. Regional potato with Protected Designation of Origin, seasonal availability only.”
Products from Opperdoezer Ronde from Cees
What we carry from this maker
Opperdoezer Ronde kriel aardappel
Prices and availability are in the portal. Become a customer or log in to order.
Taste it in your own kitchen
Book a no-obligation tasting with Niels and taste it for yourself.